The cupcakes were beautiful and moist, I added a handful of sultana’s into mine to give them an extra bit of texture as well as flavour. The recipe is also super quick and easy so they can be made by absolutely anyone.

Original Ingredients:

1 cup Flour (sifted)

3/4 cup Corn Flour (sifted)

2 tsp Baking Powder (sifted)

1 tsp Bicarb Soda (sifted)

2 tsp Mixed Spice (sifted)

1 1/2 cups grated Carrot

1 cup Brown Sugar (firmly packed)

1 cup Walnuts (coarsely chopped)

1/2 cup Olive Oil (I used light)

1/2 cup sour cream (I used light)

3 Eggs

Gluten Free Ingredients:

1 cup soy or chickpea flour (sifted)

3/4 cup Corn Flour (sifted)

2 tsp gluten free Baking Powder (sifted)

1 tsp Bicarb Soda (sifted)

2 tsp Mixed Spice (sifted)

1 1/2 cups grated Carrot

1 cup Brown Sugar (firmly packed)

1 cup Walnuts (coarsely chopped)

1/2 cup Olive Oil

1/2 cup sour cream

3 Eggs

Method:

Preheat oven to 160c (fan forced oven) and line 16 cupcake liners (or grease and line the inside of a 6inch cake tin).

In a large bowll combine the sifted flour, cornflour, baking powder, bicarb soda and mixed spice

Using a spoon/ spatula mix dry ingredients until combined

Add the grated carrots, brown sugar and walnuts.

Mix until combined

Combine the oil, sour cream and eggs in a jug and whisk well to combine.

Add to the dry ingredients and mix to combine.

**Optional** add a handful of sultanas. Mix to combine.

Scoop the cupcake batter into each liner filling it 3/4 of the way (or pour mixture into the prepared cake tin)

Bake for 18-20 minutes. (if cooking the cake cook for 40-45 minutes)

Decorating the CupCakes

I made my Cupcakes for Easter so I gave them a cute little Chicken Cupcake topper made out of fondant with ‘Buttercream‘ icing – the recipe can be found in one of my previous blogs or by pressing the link.